In a large bowl, combine the oil, tomato, scallions, walnuts, parsley, pepper, and salt. Let sit for 30 minutes, or up to 4 hours -- cover and chill if letting it set for more than an hour, and, bring to room temperature before the next step.

Bring a large pot of water to a boil. Drop in the ravioli and cook until tender, yet still slightly firm -- about 5 minutes. Drain thoroughly.